Pumpkin Mousse with Toffee Crunch

Whisk Kemps Heavy Whipping Cream (3/4 cup) , Granulated Sugar (3/4 cup) and the yolks of the Eggland's Best Classic Eggs (5) in a heavy bottom medium-sized​saucepan​n. Stir to blend.

Transfer mixture to a large bowl. Mix in Canned Pumpkin Purée (1 1/4 cups) , Dark Rum (2 Tbsp) , Vanilla Extract (1 tsp) , Simply Organic Cinnamon, Ground (1 tsp) , Ground Nutmeg (1/4 tsp) , Ground Allspice (1/8 tsp) , Ground Ginger (1/2 tsp) , and Salt (1/4 tsp) .

Beat remaining Kemps Heavy Whipping Cream (1 cup) in another large bowl until cream hold peaks. Fold the whipped cream into the pumpkin mixture. Cover and refrigerate mousse at least 4 hours and up to 1 day.

In a large heavy bottomed saucepan, combine Unsalted Butter (1 cup) , Caster Sugar (1 cup) . Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color.

Sprinkle the Assorted Nuts (1/2 cup) on a large baking sheet lined with foil or parchment, pour the toffee liquid on top of it.

Whisk Just Jan’s® Pomegranate Fruit Spread (1/2 cup) and Just Jan’s® Seedless Raspberry Spread (1/2 cup) together until combined.